The stage is set.
The Chef’s Tasting Menu at Aldea
“The cooking is precious, lusty, ultramodern, rustic and a host of other adjectives that don’t normally squeeze together but find themselves in a tight, mostly happy clutch here. Although Aldea has a clean, sleek and relatively spare look, it has a much more complex taste. One minute you’re nibbling on crisp pig’s ears. The next you’re carefully maneuvering your spoon under a translucent, quivering orb of concentrated mushroom broth — one of those liquid ravioli that the Spanish alchemist Ferran Adrià made famous — in an avant-garde consommé.” –Frank Bruni
2 stars, NY Times
Critics’ Pick, New York Magazine
Recommended by Doc John Sconzo, physician & foodie
Staging restaurant of Rochelle Bilow, culinary student
chanterelles, artichokes, sepia and sassafras
caramelized bartlett pear, vanilla-pear puree, Blis maple syrup
cauliflower cream, sea lettuce, lime
garlic, coriander, pimenton, pressed jus
crispy Brussels sprouts, green mango, lemongrass-ginger broth
duck confit, chorizo, olive, duck cracklings
lemon curd, citrus ice, toasted pine nuts, milk foam
gianduja crisp, passion fruit sponge, praline ice cream, hazelnut
shortbread, chocolate & hazelnut, apricot jelly
I’ve had richer meals, and longer, but never better paced, more artfully prepared or more attentively served than at Aldea.
I left the restaurant not weighted down by my gorged stomach, but on an ethereal foodie high.